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Cherry Crumble Bars

I used to think I disliked cherries, because I hated cherry-flavored candies, vitamins, drinks, and especially cherry cough drops. But I don’t think I’d ever tasted an actual cherry until I was a teenager. Weird, right?

After that first taste, I was in love!

Now, in the summertime, I’ll almost always have fresh cherries in my kitchen. Such was the case yesterday, when a neighbor came to me with a special request…

cherry crumble bars

She is a huge fan of my Buttery Berry Crumble Bars.

And she asked if she could hire me to make her a batch. Someone requesting a vegan baked good?? Obviously I told her I’d be happy to make them for free!  To deviate a little different from last time, I decided to make the bars with fresh cherries:

cherry bars

Cherry Crumble Bars

(Makes 10-14 bars)

  • 1.5 cup whole-wheat pastry flour (or white flour, or Bob’s gluten-free)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar or coconut brown sugar (or xylitol, for a sugar-free option)
  • pinch stevia OR add another tbsp brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 cup plus 3 tbsp cold butter sub (Or click for: Fat-Free Option.)
  • 2 tbsp milk of choice
  • 2 cups fresh or frozen cherries, chopped (8oz)
  • 2 tsp cornstarch
  • 3 tbsp pure maple syrup, agave, or honey
  • 1 tsp pure vanilla extract
  • optional: a handful of chocolate chips

Cherry Bars Recipe: Stir together the first eight ingredients, making sure to break the butter up really well so that little crumbs form. Scoop 2/3 of the dough into a 4×7, oiled glass dish (or any small pan), and press down firmly. In a separate bowl, stir together the other ingredients. Layer them into the pan, then top with the rest of the dough from the first pan and press down a bit. Bake for 45 minutes at 350 F, then cool at least 30 minutes before cutting into bars. Store uncovered, unless you want a soft crust (in which case, you should cover completely with saran wrap).

View Cherry Crumble Bars Nutrition Facts

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Published on July 15, 2011

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  1. Sunnie says

    That’s how I am with artificial fruit-flavors…I detest them, and therefore think that I’ll probably hate their authentic counterparts (ex. I HATE artificial grape, and therefore am wary to try concord grapes, although they’re probably quite yummy…maybe…). These look awesome! 🙂

  2. Sonja says

    I LOVE cherries and eat them almost every day! During the off-season period (and sometime during the in-season, because they are pricey), I buy large bags of pitted frozen cherries. I pack them in my lunch and by morning snack they are thawed. But, I like them frozen also. They also go great in a cup of hot tea… they cool the tea down a bit and you get to eat them when the tea is gone! Can’t wait to try this recipe and so glad a friend turned me on to your blog.

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